Kaju Katli was there in my list from long time. My sister in law does very well in India. Was asking her once she had told over phone the recipe. I was thinking it will be difficult one to do, but it was quiet easy.
Since my kids love this and when I tried yesterday they were asking did you make it ma, its very tasty. But still they wanted silver vark on the sweets.
Ingredients
Cashews - 1 cup (levelled)
Brown Sugar - 1 cup( You can use normal sugar 3/4 cup)
Ghee - 1 -2 tpns
Parchment paper
Preparation Method
Grind cashews with small mixie pulse mode or only twice to fine powder. Please do not do continuously or oil will ooze out.
Heat a kadai add sugar and little water.
Stir continously upto 1 string consistency.
Add 1 tspn ghee.
Add cashew powder and start mixing in low flame until it forms soft dough mass.
Grease a plate or parchment paper, transfer and start kneading it and spread roll with rolling pin .
Cut into desired shape when warm.
let it cool for sometime.
Remove and store in air tight container.
Mine was polished off next day.
Kaju Katli is ready, you can prepare for deepavali/diwali.
Notes -
Since it was a first try and I was not using non stick kadai, you need to be careful while removing. Need to be fast to pour on tray or it will become dry and burfi type. But no change in taste. It was yummy.
So just before quick and keep some ghee nearby by to knead the dough.
PS - Your feedback is appreciated. Do try recipe from (http://
Since my kids love this and when I tried yesterday they were asking did you make it ma, its very tasty. But still they wanted silver vark on the sweets.
Ingredients
Cashews - 1 cup (levelled)
Brown Sugar - 1 cup( You can use normal sugar 3/4 cup)
Ghee - 1 -2 tpns
Parchment paper
Preparation Method
Grind cashews with small mixie pulse mode or only twice to fine powder. Please do not do continuously or oil will ooze out.
Heat a kadai add sugar and little water.
Stir continously upto 1 string consistency.
Add 1 tspn ghee.
Add cashew powder and start mixing in low flame until it forms soft dough mass.
Grease a plate or parchment paper, transfer and start kneading it and spread roll with rolling pin .
Cut into desired shape when warm.
let it cool for sometime.
Remove and store in air tight container.
Mine was polished off next day.
Kaju Katli is ready, you can prepare for deepavali/diwali.
Notes -
Since it was a first try and I was not using non stick kadai, you need to be careful while removing. Need to be fast to pour on tray or it will become dry and burfi type. But no change in taste. It was yummy.
So just before quick and keep some ghee nearby by to knead the dough.
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